As an avid pasta lover, I’ve been quite skeptical of vegan sauces, but this recipe was surprisingly good!
The recipe that I used is adapted from NYT Cooking
Ingredients:
Per 3 servings:
- 8 oz cavatappi pasta (or other pasta of choice)
- 10 oz vegan cream cheese
- 1.5 teaspoons minced garlic/3 cloves
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- 1 cup reserved pasta water
- pinch of nutmeg
- 1/4 teaspoon paprika (plus some extra as garnish)
- 1/4 teaspoon parsley (plus some extra as garnish)
- salt, to taste
- pepper, to taste
- 2 oz baby spinach
For the topping:
- 1/6 cup cashews
- 1/6 cup nutritional yeast
- pinch of salt
Instructions:
-
In a pot with salted water, cook the pasta according to directions in package.
-
Meanwhile, make the topping. Add all of the ingredients to a food processor and blend until smooth. Transfer to a bowl and set aside.
- Next, make the pasta sauce. Add the cream cheese, garlic, nutritional yeast, lemon juice, and water to the food processor. Process until smooth, and then add the seasonings. Process again, and then transfer to a bowl.
- When the pasta is cooked, drain and return to the pot.
- On medium-low heat, add the sauce and mix to incorporate. After a few minutes, add the spinach and mix. Let it cook for a few minutes to wilt the spinach, and then remove from heat.
- Sprinkle some (or all) of the topping, followed by some paprika and parsley as garnish. Enjoy!